Fried chicken with macaroni cheese
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Pregnancy-friendly
If you’re going to indulge in fried chicken, you might as well go all out and have it with macaroni cheese!
Ingredients
For the fried chicken
- soy sauce: 2 tbsp soy sauce
- 100ml/3½fl oz creme fraiche
- buttermilk: 100ml/3½fl oz buttermilk
- cloves: 4 garlic cloves, crushed
- Dijon mustard: 1 tbsp Dijon mustard
- chicken thighs: 6 chicken thighs, skin on but boneless, cut into strips
- vegetable oil: vegetable oil, for deep-frying
For the seasoning
- plain flour: 100²µ/3½´Ç³ú plain flour
- breadcrumbs: 50²µ/1¾´Ç³ú panko breadcrumbs
- smoked paprika: 1 tbsp smoked paprika
- black pepper: 1 tbsp freshly ground black pepper
- cayenne pepper: 1 pinch cayenne pepper
- black sesame seeds: 1 tbsp black sesame seeds
- garlic: 30g/1oz garlic powder
For the macaroni cheese
- macaroni: 250g/9oz macaroni
- chicken stock: 500ml/18fl oz chicken stock reduced to 100ml
- double cream: 100ml/3½fl oz double cream
- béchamel sauce: 200g/7oz béchamel sauce
- 1 tbsp Dijon
- Parmesan: 50²µ/1¾´Ç³ú Parmesan, grated
- 50²µ/1¾´Ç³ú Gruyere, grated
- thyme: 1 tsp fresh thyme leaves, chopped
To serve
- cresses: Micro cresses, different colours
Method
To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours.
Meanwhile, mix all the seasoning ingredients together in a bowl and set aside.
To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside.
Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper.
Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown.
Serve the fried chicken alongside the macaroni cheese and garnish with the cresses.
